Cold Cucumber Soup

Ingredients:

3 medium cucumbers

3 cups chicken broth

3 cups (24 ounces) sour cream

3 tablespoons cider vinegar

2 teaspoons salt

1 garlic clove, minced

2 medium tomatoes, chopped

3/4 cup sliced almonds, toasted

1/2 cup chopped green onions

1/2 cup minced fresh parsley

Directions:

Wash and peel the cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. Transfer to a large bowl; stir in the sour cream, vinegar, salt and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving in a chilled soup bowl. Garnish with tomatoes, almonds, onions and parsley. Yield: 12 servings